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Roasted Vegetable and Black Bean Enchiladas Verdes (and a casserole version!)

Pamela
  • minutes
  • Serves 6

INGREDIENTS

1 15 ounce can

1 1/2 cups cooked black beans or, cooked

10

sprigs Cilantro

3

Garlic cloves

1

Jalapeno

1/2

Onion, small

20

Tomatillos, medium

1 tbsp

Sea salt

1

Sea salt and freshly ground black pepper

1

Olive oil

3 tbsp

Olive oil

12

Corn tortillas

1

Cheese, grated

5 cups

Mixed vegetables